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Lecture 8

ANSC 101 Lecture Notes - Lecture 8: Ostrich, Domesticated Turkey, Red Meat


Department
Animal Science
Course Code
ANSC 101
Professor
Dr.Moyes
Lecture
8

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ANCS 101 Lecture 8: Poultry
Introduction
- Poultry are domesticated fowl raised for mean and eggs
- Includes: Chickens, Turkeys, Ducks, Geese, Emu, Ostrich, and game birds
- Chicken and Turkey- main commercially produced poultry in U.S
- Duck is increasing due to changing demographics
Scientific Names
- Domestic fowl – Gallus gallus domesticus
- Domestic turkey – Meleagris gallopavo
- Domestic duck – Anas platyrhynchos domesticus
- Domestic goose – Anser anser domesticus
Turkey production
- 5 billion/yr
- Toms (male) and hens (female) are kept separate
- Baby turkey: Poult
- Young male: Jake
- Young female: Jenny
- A group of domestic turkeys is a rafter
- Average weight at market: 30 lbs
- Artificial insemination is used to fertilize the eggs
Production issues
- 16-22 weeks to production
- Lameness
- Seasonal need
Ducks
- About 22 M ducks are raised annually in the US
- Highly specialized duck industry- breeding for egg layers is not as successful as for
chickens
- Marketed at 7 wks of age, weighing about 3.1 kg
Chicken production
- Rooster or cockerel (older than 1 year) = male
- Hen or pullut (young) = female
Broiler Production
- New breeds for meet, better nutrition, disease control, better management of confined
poultry, improved facilities, better business models, application of science and research.
- Shift from ice-packed to pre-packaged
- Increase in per capita consumption of poultry compared to red meat.
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